Last week was yet another week of good eating, the leftovers enjoyable, making several busy days much more gratifying. There is nothing worse than coming home after a late day with no idea what dinner will be. Organization and planning are a lifesaver, as is the willingness to heat up foods leftover from previous meals.
Monday: We enjoyed an “after the track meet” (meaning late) dinner with the family. It was a repeat of our Mother’s Day Dinner which included ribs, pasta salad, cheese grits, roasted vegetables, and Derby Pie. (What’s not to like!)
Tuesday: Late night practice for the 9 year old. The ‘Ole Buckeye and I had dinner a little after 8. It included left over Chicken Dijonainnse, Rice, Roasted Asparagus and a Baby Spinach Salad.
Wednesday: Family Night. Tonight featured a true family favorite. We enjoyed Bobby Flay’s Roasted Vegetable Meat Loaf with Balsamic Glaze, Scalloped Sweet Potatoes, and a new Brussel Sprout Salad.
Source: Bobby Flay’s Roasted Vegetable Meatloaf with Balsamic Glaze
I have made this meatloaf for over a year now and everyone to a person looks forward to this dinner. Bobby has updated this recipe with a ground turkey version, which we have not tried. (It’s difficult to attempt a different version when the original is so popular.) However, I am attaching the link for those looking for a leaner version.
Bobby Flay’s Roasted Vegetable Meatloaf Ground Turkey Version
As an aside, if you make this meatloaf, which I totally encourage you to do, don’t be alarmed if the glaze gets extremely dark, it happens.
For months I struggled to find an appropriate side for this meatloaf. I finally reverted to the original post on Food Network. Bobby’s meal plan included this great recipe for scalloped sweets, and now it is an integal part of the meal.
Source: Bobby Flay’s Smoked Chili Scalloped Sweet Potatoes
The salad I served was a shaved brussels sprout salad. I had a large bag of fresh brussels sprouts from Costco and wanted to give this a try. The recipe that I tried left a lot to be desired. It is attached below, however, I made some significant changes. I will post my rendition at a later time. This version of the salad we considered “A Miss”, but a good starting point for something better.
Thursday: Repeat…Kentucky Hot Browns, Roasted Broccoli and Asparagus, Pasta Salad
Friday: I don’t normally try new recipes for breakfast, especially during the week. I don’t know exactly why. Being retired now, I should feel free to be creative every morning, right? Well I have been looking at this pancake recipe for a while now, but the ‘Ole Buckeye informed me we were out of Greek yogurt. Hum, really? I cleaned out the refrigerator on Wednesday and there it was, plain Greek yogurt—only partially hidden by flavored yogurt. (I brought that to his attention this morning.) What intrigued me about the recipe is its’ use of whole wheat flour, almond milk and yogurt. The ‘Ole Buckeye is very picky about his pancakes, normally asking for thin and perfectly “baked”. I warned him….these will be fluffy. Well the verdict…delish. A definite HIT!
Source: Fluffy Greek Yogurt Pancakes
Friday: Friday was a busy day. There was a farewell pot luck luncheon at the USO saying goodbye to the old director and hello to the new. I prepared a new salad for the pot luck. I made a BLT Pasta Salad which everyone enjoyed. It was a Hit at the luncheon, but I now have a treasure trove of great pasta salads, so this one will not be a repeat.
Source: BLT Pasta Salad
The hit of the luncheon however was a glorious coconut cake. I LOVE coconut cake. I am anxiously awaiting the name of the baker.
Friday evening was spent at the Norfolk Middle School Championship Track Meet. The 12 year old’s relay qualified for the Portsmouth/Norfolk City Championship meet to be held Thursday. It was a late evening since the relay is the last event. I put together a quick hot brown and we finished the pasta salad for a late night dinner.
Saturday: The ‘Ole Buckeye has been requesting Beef Enchiladas, a childhood favorite and his mom’s recipe. We feasted on enchiladas, refried beans, and guacamole. Dinner hit the spot.
Sunday: Sunday night was a last minute switch. On Saturday I made my famous Creme Brûlée French Toast Casserole (an overnight dish). I planned to make it for Sunday breakfast, but the grand girls had make up soccer games scheduled early. Since Smoked Sausage was already on the menu plan and we had an afternoon meeting that included appetizers, I decided to have Breakfast for Dinner. We had Grilled Smoked Sausage and the French Toast. Delish.
It never ceases to amaze me how quickly one week leads to the next. I am thankful that I have developed an organized way of planning, shopping, cooking and eating. In the long run it has saved time, trips, and money.
